I love baking all sorts of bread, but Focaccia is my favourite. I have always loved eating it: Italian focaccia is AMAZING and it is one of the things I miss the most about Italy. As there is no way of finding a focaccia that is just as good where I live, I have been making my own. Whenever I have the time, I still prefer making the classic Focaccia Genovese, but when I am pressed for time I often make Schiacciata. After my gallbladder surgery though I have been looking at lower fat options too and this Potato-based Focaccia is the amazing find! There is no fat in the dough (no oil, butter, lard etc.) and it is still slightly crunchy on the outside and airy, moist and soft inside thanks to the mashed potatoes used. By the way, you cannot taste the potatoes when you eat it… it tastes just like regular focaccia. Besides, it is very quick to make as it requires a single rising only. So, what are you waiting for? Give it a try and let me know your thoughts!
Potato-based Focaccia - airy, moist and soft, yet lower in fat than any other focaccia!
- 300 gms – 2 cups all purpose flour
- 170 ml – ¾ cup water lukewarm
- 100 gms – 3 ½ oz. potato boiled and mashed
- ½ tsp salt
- 7 gms – 2 tsp dry active yeast
- 1 tsp sugar
- Extra virgin olive oil
- More Salt to taste
Mix the yeast with the sugar and lukewarm water and set aside to activate.
When frothy, put it in the bowl of an electric mixer fitted with a hook attachment.
Add the flour, mashed potato, and salt, and knead well until the dough is smooth.
In the meantime, grease 2x23cm – 9 inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down with your fingertips to make the characteristic holes.
Drizzle with a generous amount of extra virgin olive oil, a little water and some salt. Top with fresh rosemary.
Bake in a pre-heated oven at 180°C – 355°F for 20 minutes, or until golden brown.